What I love about these scones are how easy they are. You don’t need a scone pan to make them and it takes the intimidation out of making scones. These would be perfect to make for Black Friday because they pack up really nicely… just grab them on your way out to do your shopping and you’ll have a delicious breakfast while you’re out. They combine the sweet and savory aspect that are great about scones all in one… sweetness from the strawberry jam and the lemon glaze, and an awesome savory aspect from the rosemary!
Place an oven rack in the middle of the oven and preheat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper and set aside. In the bowl of a food processor- pulse together the 2 cups all-purpose flour, 1/2 cup sugar, 2 tsp baking powder, 1 tbsp freshly chopped rosemary leaves, 1/4 tsp salt, and 6 tbsp cold unsalted butter (cut into small pieces) until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in 1 cup cold heavy cream until the mixture starts to form a dough. Turn out onto a lightly floured work surface and work into a disk.
Roll out the dough into a 1/2-inch thick circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of strawberry jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes. Make the glaze by mixing a small amount of fresh lemon juice at a time to 1 cup confectioner’s sugar until the glaze reaches the right consistency. Put into a squirt bottle and place your rack with the scones over the sink (this way when you drizzle the glaze over them, the excess drips in the sink for super easy cleanup). Let the glaze harden and then store in an airtight container for up to 2 days.